Learning takes place only in a mind that is innocent and vulnerable. ~Krishnamurti~ The beauty of this Skinny BBQ Chicken (or Black Bean) Stuffed Sweet Potato Recipe is how easily adaptable it is for households who have vegetarians, vegans, gluten-free or meat-eaters all living under the same roof. I keep hearing from so many of you of how...

Learning takes place only in a mind that is innocent and vulnerable. ~Krishnamurti~

The beauty of this Skinny BBQ Chicken (or Black Bean) Stuffed Sweet Potato Recipe is how easily adaptable it is for households who have vegetarians, vegans, gluten-free or meat-eaters all living under the same roof.I keep hearing from so many of you of how difficult this makes cooking, having to accommodate different palates, preparing several different dinners each night. This recipe allows you to prepare one meal, altering only the protein. Use either black beans or chicken and either add melty cheese like I do for Brian, or keep it lean and vegan. Andy either way, it’s gluten- free.

When thin crust gourmet pizzas first arrived on the scene in Southern California way back in the 80’s, my mom and I would go to California Pizza Kitchen and order our favorite thing ever- BBQ Chicken Pizza. Back then it was new and original and something of an anomaly, and I swear you could smell that wood fired oven miles away. The most brilliant marketing idea ever. Afterwards we would take our full, happy bellies on a long leisurely walk through Ikea, and it became one of our “things” we did. To this day, I still crave that BBQ Chicken Pizza.

This Skinny BBQ Chicken (or BBQ Black bean) Stuffed Sweet Potato is a lighter, healthier way to get a dose of my favorite flavors. A sweet potato or yam is baked until tender then smothered in Homemade BBQ Sauce,(optional- store bought is OK too) then topped with your choice of chicken or black beans (or both) and finished with avocado, cilantro and scallions and optional melty cheese.

When making this with chicken, like I am here for Brian, simply place the chicken on the same sheet pan as the yam. Drizzle it with a little olive oil, salt and pepper and place in the oven to bake for roughly 30 minutes. How easy is that?

While this bakes, get all your other ingredients ready. Drain and rinse your black beans. Chop cilantro, avocado, scallion or red onion. If adding cheese, grate it. Smoked mozzarella is especially yummy on this, or keep it light lean and vegan.

So the one on the left with black beans is mine. The one on the right is Brian’s. This is how I can easily accommodate both of our preferences ( vegetarian vs. carnivore) in one meal.

At home, I rarely ever create a whole separate meal, I just adapt one meal. Hopefully this makes sense.

Below I’ve made it three different ways- vegan with no cheese and extra avocado, vegetarian with black beans and melty cheese, and lastly with chicken, black beans and melty cheese, the whole shebang.

The funny thing about preparing meals for a husband who loves meat, is that if I place the vegan version in front of him, without actually telling him it is vegan, he loves it. So that is my tactic most of the time. If I just don’t say anything, 9 times out of 10, he’ll try it and ends up liking it. If I preface the meal with “Ok honey, we are having a healthy dinner tonight”, or anything like that- forget it, it’s over. He immediately becomes suspicious and prejudice.

I’m telling you this because so many of you have emailed me about this same issue in your own homes…. wanting to create and eat healthy, more plant-based meals but you often get resistance from family members. So, anyways, this is my tactic, just placing a pretty plate of food in front of him without saying one word. Then there is absolutely nothing for him to resist.

Ok I hope you like this one as much as we do- and please give the homemade BBQ Sauce a try, so tasty!!

Thanks so much, new comers, for answering my “What is your biggest challenge in the Kitchen”. I have read every single one and this recipe was for those of you who have told me the challenges of cooking for mixed householders ( vegans/vegetarians/ GF/ and meat-eaters) all living under the same roof.

If adding chicken, coat breast in a little oil and sprinkle with salt and pepper, and place next to the sweet potato.

When the oven is hot, bake yam and chicken for 30 minutes.

Check that yam is fork tender and chicken is cooked through at thickest part. If not, continue cooking for a bit longer, removing whichever is done, so not to overcook.

Turn yams over and leave on the sheet pan. Slice the chicken into small bite size pieces ( or if using black beans, drain and rinse the beans well, and season with salt and pepper)

Using a fork, scruff up the yams, careful to leave the skin in tact and sprinkle with a little salt and pepper. Then mix in 1-2 tablespoons ( or more if you like) BBQ sauce with the yam. Divide the chicken ( or black beans) add a 1-2 more tablespoons BBQ Sauce. Top with half the cilantro and onions and then top with optional cheese.

Return this to the oven and bake 10-15 more minutes ( or until heated through) and cheese is melty.

Scatter with remaining onions and cilantro and top with avocado slices.

Notes

Nutritional value based on using 8 ounces chicken, no cheese and ½ an avocado.Try my HOMEMADE BBQ SAUCE RECIPE

Need to get back on track? Here are 10 Simple Plant- based Clean Eating Recipes- all vegan and gluten-free- yet easily adaptable for those of you who have meat-eaters living amongst you in the same household. With our Thanksgiving feasts behind us, now is the perfect time to realign with our health goals give our bodies a much-needed...

Need to get back on track? Here are 10 Simple Plant- based Clean Eating Recipes- all vegan and gluten-free- yet easily adaptable for those of you who have meat-eaters living amongst you in the same household. With our Thanksgiving feasts behind us, now is the perfect time to realign with our health goals give our bodies a much-needed break before Christmas and the holidays, where the serious indulging will most likely happen. Feel energized and restored the next few weeks with these light, healthy, fast, adaptable recipes. Many can be made in under 30 minutes!

This Holiday Crunch Salad with Quinoa, almonds, pomegranate seeds and avocado, is a tasty, energizing vegan and gluten-free meal, super high in antioxidants and plant protein. If you have carnivores living in your household who need pleasing, simply add a piece of seared chicken or fish to the top. It will satisfy. ( Tip- season fish or chicken with a little cumin, cinnamon, salt and pepper.)

Here is one of my favorite ways to prepare tofu for dinner. Garlic Chili Tofu with Sesame Broccolini – it’s really fast, like 15 minutes fast, healthy and super flavorful- vegan and gluten-free. If you’ve never been a fan of tofu, I want you to do me a favor, make this. Just as an experiment. Or if you have someone in your house that doesn’t like tofu, prep a piece of chicken or fish for them in the same way as the tofu. They will love the flavor. I promise.

This Roasted Sunchoke, Mushroom and Black Barley Bowl with Zaatar Tahini is earthy and deeply satisfying. Vegan and gluten free, the flavorful Zaatar tahini sauce is actually lightened up and relatively low in fat and calories. If sun chokes are not available, simply leave them out or substitute baby potatoes, roasted cauliflower, beans, winter squash or sweet potato. It’s yummy.

This Mexican Brussel Sprout Slaw with Avocado, Lime and Cilantro, is served over quinoa, brown or wild rice – and is full of flavor….. and again, vegan & gluten-free and low in fat and calories. Surprisingly tasty, even Brian loved this. You can serve it with chicken breast seasoned with Mexican spices, or add pumpkin seeds, but the avocado really does seem to add enough heartiness to it. Brussel sprout “slaw” is easily available, so save a step and by pre-cut of you wish. Cabbage slaw also works too.

An oldie but goody ….Vietnamese vermicelli Bowl with either lemongrass chicken or tofu- is a delicious, healthy & light meal bursting with flavor! One of my personal favorites. It’s easy to keep this part vegetarian and add meat for mixed households.

This simple Lentil & Veggie Bowl is packed full veggies. Cooked lentils are paired with radish, carrot, cauliflower, green, avocado, and drizzled with an easy humus dressing. Activated (soaked) almonds and fresh mint give make this bowl come alive. Served it as a salad or stuffed it in a warm toasty pita.

This Ayurvedic Detox Bowl called Khichari, pronounced kich-ah-ree is an Indian staple that has long been cherished in Ayurveda, for its ability to restore balance and healing in the body. For centuries throughout India, it has been thought of as comfort food, for its gentle cleansing and detoxing properties, which overtime bring wellness to the body. It’s made with simple humble ingredients. The mung beans liked to be soaked ahead.

This Fall Nourish Bowl with Curried Cauliflower, lentils, brown rice and Kale is topped with a tangled Carrot Slaw and drizzled with a light and healing Turmeric Vinaigrette. Nurturing and soothing, this bowl is a gift to the tired, overindulged body.

In this Glow Bowl …sweet tart blueberries, black Nile barley ( or your choice of grain) spicy watercress, shaved fennel bulb, tangy oranges, creamy avocado and crunchy walnuts – all work together to give our skin a burst of nutrients and a youthful healthy glow. A compliment of flavors and textures, it’s dressed with a heavenly vinaigrette made with fresh orange juice and optional bee pollen. This will have you glowing and buzzing with energy. Seriously. I kid you not.

This hearty refreshing Balela Salad is bursting with Middle eastern flavor. Served over a bed of greens it makes for a light healthy, vegan and gluten-free meal. But I love it best spooned into toasty whole wheat pita or folded into a tortilla and drizzled with creamy tahini sauce for a delicious, portable wrap. Add feta cheese or chicken if you like, or keep it light, lean and vegan. It tastes bright and flavorful from loads of mint and parsley and a zesty lemony dressing.